Asian Style Chicken And Sweet Corn Soup - cooking recipe

Ingredients

3 cups low-sodium chicken stock
1 cup water
2 tbsp Chinese cooking wine or sherry
1/2 oz fresh ginger, grated
1 clove garlic, thinly sliced
2 tsp low-sodium soy sauce
2 None chicken breasts
1 None egg
14 oz can creamed corn
10 oz can corn kernels, rinsed, drained
3 None spring onions, thinly sliced

Preparation

In a large saucepan, bring stock, water, wine, ginger, garlic, soy sauce and chicken to a boil over medium heat. Reduce heat and simmer 7 mins, or until chicken is just cooked through. Remove chicken from stock. When cool enough to handle, shred coarsely.
Return stock to a boil. In a small bowl, whisk egg lightly. Slowly pour egg into stock, whisking constantly so it forms fine threads. Add creamed corn, corn kernels and chicken and return to a boil. Sprinkle with spring onion to serve.